White chocolate berry cheesecake

White chocolate berry cheesecake

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(86 ratings)

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Cooking time

Prep: 25 mins Plus 6 hrs or overnight chilling

Skill level

Easy

Servings

Serves 8

A stunning no-cook pudding bursting with summer flavours - great for relaxed entertaining

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
667
protein
9g
carbs
49g
fat
50g
saturates
29g
fibre
1g
sugar
44g
salt
1.01g

Ingredients

  • 2 x 150g bars white chocolate
  • 2 x 300g tubs soft cheese (we used Philadelphia)
  • 284ml pot double cream
  • 50g caster sugar
  • 170g punnet raspberries
  • 5 tbsp raspberry jam
  • 85g amaretti biscuits
  • 200g small strawberries
  • a few blueberries (optional)

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Method

  1. Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.
  2. Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
  3. Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
  4. Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
  5. To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

Recipe from Good Food magazine, June 2009

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Comments

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annagrima's picture
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I made this several times with great success. I made it again last Saturday and was disappointed as it did not set enough although it hae been in the fridge overnight. Any clues why anyone??

chubbychops's picture

I made this for my daughters 21st cake. It was amazingly easy and tasted fantastic. I did it in the circular springform tins and topped it with berries and jelly. Was an incredible hit, delicious and impressive. A must try.

jofieldgreen's picture
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An absolute favorite with friends and looks amazing!

slinks5911's picture
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Great and easy to make, my son loved it - I chopped up a few white chocolate buttons into the cheese mix once it had cooled down a little - zummy!! Best left overnight as suggested above. Oh boy there goes the waist line!

stcm11's picture
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Made this for a 21st birthday party, turned out just like the one in the picture! Was very easy to make, I made mine the night before so it was very well chilled. Transported it in the tin in a cool box to the venue and then topped it with the fruit and sauce when there. I used more stawberries and jam for the sauce so there was extra for pouring. Everyone loved it - disappeared very quickly and I only just got to the table in time to claim the last slice!!! Will definitely make again.

andrewgarrard's picture
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Awesome recipe! Made two large ones (doubled the recipe for each one) and made in 2x9" springform tins with the usual digestive biscuit base. I also used more fruit due to the size of the tins. Went down a storm! Will most def be making this again and again.

frankielou's picture
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OMG. I wanted to impress and this certainly did. I had read the comments and was a bit worried that it would collapse, so I made sure that I whipped the cheese, cream and sugar thoroughly and I put the dessert in the freezer an hour before serving. I live in Spain and it was impossible to buy amaretto biscuits, so I used crumbed digestives with melted butter. Personally I think this would improve the dessert. Very easy and really does look so impressive, only problem all those calories, still can always diet the next day.

carly88's picture

made this at the weekend for my mums 50th bbq...it started to collapse slightly in the sun but luckily it didnt matter as it dissappeared quickly!!!...everyone loved it! i used shortbread biscuits which worked well, it was so creamy and yummy!

keeleymartin's picture
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Made this dessert for a girlie dinner party. Prepared the night before...finishing touches just before serving. So easy. It looked absolutely stunning and tasted delicious. Will definitely make it again.

lobberjones's picture

Love it. So easy so tasty

askolnitsky's picture

I don't have a mixer; could a food processor be used to assemble this instead?

jchantry's picture

made this 3 times now gets better each time , mmm

janehempenius's picture
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montserrat's picture
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I have made this many times now with different variations because it is so easy & tasty. I sometimes use savoiardi instead of amaretti biscuits. The filling variations are endless. I have used kiwi, mango & passion fruit as filling and topping on different occasions. Thank you!

fozzies1973's picture
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Brilliant! Really easy to make and looked really impressive. Used mascapone instead of cream cheese, didn't include the jam, and used mixed frozen red fruit with red and blackcurrants, which cut through the richness of the cheesecake. I was cooking for 8 so was great to have something I could make the day before and then just turned out and put fruit on before serving.

guziaquilina's picture
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This dessert is so delicious and very appropriate for spring/summer time. I edited the recipe by using 2 containers of Light Philadelphia (200g each), 250ml double light cream, and instead of using 170g raspberries & 200g strawberries; I used 370g of strawberries. I think that this type of dessert can be used with all types of fruit. Moreover, I put the dessert in the freezer rather than in the fridge. Everyone, loved it and they even went for more slices. I would recommend such recipe for anyone who wants to make a great impression!

ladyinred1100's picture

Absolutely scrumptious.There was alittle left from Sunday which we eat on Tuesday and it was just as good
Please. Can I make a request that we have the latest comments first instead of last.I much prefer to know what people think now instead of 3 years ago
Many thanks

ladyinred1100's picture

Hi all Made this cheesecake yesterday and just turned it out and decorated. Looks stunning BUT one little disappointment is that the gorgeous amoretti biscuits have gone all soggy (as I thought they would). Someone is asking why theirs collapsed. Just a thought but maybe you didnt whisk it stiff enough. I have to say I wondered how much it needed to be whisked as it didn't actually say so I whisked mine to usual piping consistency Going to devour it with my family later xx

rhudson's picture
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This is a fabulously impressive, stress free pudding. My guests loved it! I placed the strawberries on their bases 'upright' at the point of serving and wedged the other berries in between and it looked so good. The sauce is so lovely. No hassle to make - all in advance and tastes divine!

sxmscorpio's picture

This is a delicious dessert and very easy to prepare. It definitely needs an overnight chill in the fridge and probably would be better frozen because it was only just solid enough to slice after being removed from the loaf pan after being in the fridge for 24 hours...anyone coming for seconds had to spoon it on to their plates as it fell flat. I didn't read the recipe properly and crushed the ameretti biscuits because I presumed it would be that way, but this didn't spoil the appearance or the taste. It also looks very lovely...before it becomes like an Eton mess.

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